Pre-heat oven to 170° C. Coat with parchment paper the desired tin. In a bowl mix together all the ingredients for the base. Stir until all is amalgamated.

Pour into the tin and decorate regularly with the almonds (considering you should cut them in square or diamond shape and the almond should be in the center). Alternatively you can sprinkle with finely sliced almonds.

Bake 30 minutes.

Meanwhile (10 mintes after the cake is into the oven), in a casserole add the ingredients for the syrup (excluding the rose water), and bring to a boil. Let simmer for 10/12 minutes until it thickens. Retain from fire and add the rose water. Mix well.

Retain the basbousa from the oven and cover with the syrup evenly. Let the cake absorb all of it.